Preheat oven to 375°F (190°C). Pat chicken breasts dry and season with olive oil, paprika, garlic powder, pepper, and salt.
1 tablespoon olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, Salt
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. Don't cook them all the way through.
4 boneless, skinless chicken breasts, 1 tablespoon olive oil
Remove chicken from skillet and set aside. In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and garlic; cook until mushrooms are tender and starting to brown, about 5 more minutes.
1 tablespoon butter, 1 medium onion, 8 oz sliced mushrooms, 1 clove garlic
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for a few minutes to thicken slightly. Stir in heavy cream (if using).
1/2 cup chicken broth, 1/4 cup heavy cream
Place the seared chicken breasts back into the skillet, nestling them into the mushroom sauce. Sprinkle the cheddar cheese over the chicken and bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
4 boneless, skinless chicken breasts, 1/4 cup shredded cheddar cheese
Remove from oven and garnish with fresh parsley. Serve hot with your favorite sides, like rice, mashed potatoes, or steamed vegetables.
2 tablespoons chopped fresh parsley
